Beef stroganoff was not just a meal that was served in our home when I was little, it was also a source of laughter (one of those humorous timesÂ that only family members would understand). I don’t really remember how or who started it. Someone would say “beef” while standing up, and then “strogranoff” as we all sat. As young kids, it would always elicit laughter from us.
This meal, as I see it in online recipes, is usually served with pasta noodles. But since rice is our staple, we eat pretty much everything (pasta included), with rice! Talk about mega carbo loading!
So last week, I dug into Dad’s book and tried to make his version of beef stroganoff.
Dad’s version is pretty simple as he uses a can ofÂ cream of mushroom soup. I also just realized that this is originally a Russian dish. Dad is half-Russian so I wonder if that had anything to do with it. This recipe serves 5-6 persons.
What you need:
Âľ kg Beef cut into strips
2 Tbsp soy sauce
2 pcs Calamansi (Philippine lime)
1 can cream of mushroom soup
2 pcs onion sliced
4 cloves garlic, minced
What you need to do:
Marinade beef in soy sauce, pepper and calamansi.
(I kept the beef in the marinade for about 30 minutes.)
Saute garlic and onions in oil
Add beef and mushroom soup
You don’t have to add salt as the calamansi gives it a nice hint of sour flavor. You also need to make sure not to cook the beef for too long to avoid it from becoming tough. I used breakfast steak which I bought from our local grocery. Even if I was careful not to over cook it, it still came out slightly tough. The hubby and the kids still enjoyed it though. I plan to try it with a different slice of beef next time. I also saw an online recipe which uses a slow cooker. Might be a good thing to try out to get the beef real tender.